Raspberry Charlotte
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Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
359
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 359 kcal | (17 %) | ||
| Protein | 4.4 g | (4 %) | ||
| Fat | 27.6 g | (24 %) | ||
| Carbohydrates | 23 g | (15 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 sheets clear gelatin
- 350 grams Raspberries
- 100 grams Mascarpone
- 4 Tbsps sugar
- 1 packet Bourbon vanilla powder
- grated Shell (of ½ organic lemon)
- 400 milliliters Whipped cream
- butter
- sugar (for dusting)
- 80 grams Ladyfinger
Preparation steps
1.
Soak gelatine in cold water for 5 minutes. Rinse raspberries. Mash 250 grams (approximately 8.8 ounces) of raspberries in a mixing bowl, set remaining raspberries aside for garnish.
2.
Beat mascarpone, sugar, vanilla sugar and lemon zest. Add mashed raspberries. Stir 2-3 tablespoons of the mixture into the gelatin, then fold into remaining mixture. Chill until mixture starts to gel.
3.
Grease a pudding mold with a scalloped edge (about 2 liters or 8 cups) with butter and sprinkle with sugar. Place ladyfingers on the edge.
4.
Beat cream until stiff and fold into raspberry mixture. Pour into pan and chill for 2.5 hours.
5.
Release onto a cake plate and serve garnished with remaining raspberries.
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